Zagrożenia powstające w żywności minimalnie przetworzonej i skuteczne metody ich eliminacji
Journal Title: Żywność. Nauka. Technologia. Jakość - Year 2014, Vol 21, Issue 2
Abstract
Authors and Affiliations
Paulina Nowicka, Aneta Wojdyło, Jan Oszmiański
Keywords
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- EP ID EP116232
- DOI 10.15193/zntj/2014/93/005-018
- Views 64
- Downloads 0
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